Some days you just need to make pasta.
Well, at least in my world.
I need to get my hands in the flour, in the dough.
I need to feel the mixture in between my fingers and I need to see and admire the work of art that ensues.
Being that we are cilantro fanatics in every way at our home, cilantro needed to be a part of this pasta dish, along with lime and coconut – and a bit of simmered chicken.
Oh, and don’t forget the macadamia nuts!
Coconut Lime Macadamia Chicken
2 Tbs. coconut oil
3/4 lb. boneless, skinless chicken tenders
1 cup full fat coconut milk
1/2 tsp. sea salt
juice and zest of 1 lime
1 tsp. sugar free fish sauce
roasted macadamia nuts
2 cups all purpose flour
Melt the coconut oil in a large stock pot over medium heat. Add the chicken and coconut milk and the salt and simmer, covered, for 10-15 minutes (very low) until the chicken is just barely done.
Meanwhile, in a large bowl, form a well in the center of the flour. Add the eggs to the well and gather the sides in with a form. Work the egg into the flour to create the perfect pasta dough. See more here.
Roll the dough through a pasta maker or by hand to create fettuccine style noodles.
Transfer the noodles to the simmering chicken and coconut immediately.
Cook 3-5 minutes longer and add lime juice and fish sauce.
Gently toss and transfer to serving dishes, topping with lime zest, fresh cilantro, and macadamia nuts.